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Sunday, March 30, 2014

Potato Salad

This is a simple and easy-to-do potato salad that packs flavour. Its great for pot luck gatherings and can be done a day in advance of the party.

One important note though, get the waxy skin potatoes as opposed to
the rough skin kinds. Waxy potatoes
have a lower starch content and will hold their shape better after
cooking. They will retain more of a bite as opposed to the starchy
variety. Among the potato varieties commonly found in our local markets, I use the "Bastragi Granola" or "New potatoes" (potatoes harvested young) for salads. The red potatoes are
great as well. Basically, go for a potato that has a smooth slightly
waxy exterior.

The most common starchy potato variety found here is the Russet etc. Starchy potatoes have a very rough exterior. They are
great for fries, curries and baked whole. They have a higher starch
content and has less of a bite when cooked. The russet potatoes are what I
used for the crispy oven baked potatoes.

We do not get a large variety of potatoes being an Asian city
state but I guess you are still able to find at least 1 type of waxy
potato in the nearby market/supermarket.

Steps
1. Cook the potatoes. Place them in a pot with enough water to fully cover the potatoes. Cover and boil over the stove. When the water comes to a boil, lower heat and continue to cook for another 2 minutes. Take out one potato and check whether its done by poking a fork into the potato. If it goes in without alot of strength required, your potato is done. Leave it to cool to room temperature. About an hour or so. Cut the potatoes into large bite sized chunks and set aside.

2. In a large mixing bowl add in all the spring onion, diced onion, zucchini, bacon, a small pinch of salt, sugar and a generous hit of black pepper. Mix well. Then add in the mayo and mix everything together. Doing it this way helps to ensure a uniform distribution of ingredients. (hopefully preventing your guests getting a spoonful of onion!).

3. Add in the potatoes and eggs in the large bowl with the mayo. Mix well. Best served after chilling for at least an hour or 2.